Cream Of Asparagus Soup
Ingredients
The soup
-
2
tablespoons
butter
-
1
leek, thinly sliced
-
1
large
potato, peeled and finely diced
-
1
clove
garlic, minced
-
½
cup
white wine or vegetable broth
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
2
bunches
asparagus, trimmed and chopped
-
4
cups
vegetable broth
-
¼
cup
heavy cream
For serving
-
to taste
additional cream
-
to taste
fresh parsley, chopped
Instructions
- Melt butter in a large saucepan over medium heat and add leek, potato, and garlic. Cook for 5 minutes until leek softens.
- Add white wine, salt, and pepper, and bring to a boil. Cook for 1-2 minutes until wine reduces by half.
- Add asparagus and vegetable broth, then simmer for 5 minutes until potatoes and asparagus are tender.
- Remove from heat and let cool slightly. Blend the soup until smooth.
- Return the soup to the saucepan, heat through, and stir in heavy cream. Season with salt and pepper.
- Serve in bowls, garnished with additional cream and parsley.
Nutrition Facts (estimated)
Servings
4 servings
Calories
250
Total fat
11g
Total carbohydrates
32g
Total protein
8g
Sodium
1297mg
Cholesterol
0mg
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